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Tuesday, 16 October 2012


This is a south indian dish eaten with rice or separately as a soup. In a traditional meal, it is preceded by a sambar - rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar, due to its own seasoning ingredients and is usually fluid in consistency.


1/2 cup Toor dal
2 cups Cooked toor dal water
1 Tomato (chopped)
1 lemon sized Tamrind
Salt to taste
1 tsp Jeera
1 tsp Black pepper
1 Green chilli
1 tsp Coriander seeds
2 Dry chilli
10 Curry leaves
2 tbsp Coriander leaves
2 to 3 cloves Garlic
1 tsp Turmeric powder
1/2 tsp Asafoetida
1 tsp Mustard seeds
1 tbsp Oil


  • Cook 1/2 cup toor dal, water, tomato and salt. When it is fully cooked, mash it well. Add more water to it and it should be approximately 2 cups of toor dal water.
  • Along with the toor dal water add tamrind pulp. Let it simmer for sometime.
  • In the mean time, coarsely grind jeera, black pepper, green chilli, coriander seeds, dry chilli, 5 curry leaves, coriander leaves, garlic, turmeric powder and asafoetida.
  • Heat oil in a kadai. Put mustard in it. When it splutters, add dry chilli, curry leaves. Now add the ground mixture into it. Saute till the raw smell goes away from the mixture.
  • Now put this into the simmering toor dal water. Let it boil for sometime.
  • Add coriander leaves and take it off from heat.
  • Serve it hot with steamed rice or serve as a soup.


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Happy Cooking!!

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